Phosphate treatment of frozen prawns - I - Screening of various phosphate for prevention of drip loss

dc.contributor.author	Mathen, C.
dc.date.accessioned	2017-07-25T06:11:00Z
dc.date.available	2017-07-25T06:11:00Z
dc.date.issued	1968
dc.description.abstract	Various phosphates and their mixtures were screened for their efficiency of preventing drip loss in frozen prawns. The effectiveness of the phosphates decreased in the following order: Sodium tripolyphosphate — Sodium pyrophosphate — Sodium hexametaphosphate Sodium metaphosphate — Sodium dihydrogen phosphate; the last two being ineffective. Even though thaw drip loss was reduced by the above treatments the organoleptic quality of the thawed as well as cooked products was unsatisfactory, discolouration being the major defect. A solution of a mixture of 12% sodium tripolyphosphate and 8.6% sodium dihydrogen phosphate or 2% citric acid in water when used as dip prevented thaw drip loss, improved cooked yield and organoleptic quality without adversely affecting the biochemical characteristics. Commercial scale trials showed that the results are highly reproducible.	en_US
dc.identifier.citation	Fish Technol.5(2):104-112	en_US
dc.identifier.uri	http://hdl.handle.net/123456789/2689
dc.language.iso	en	en_US
dc.title	Phosphate treatment of frozen prawns - I - Screening of various phosphate for prevention of drip loss	en_US
dc.type	Article	en_US

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